Buttermilk Biscuits & Green Chile Sausage Gravy From 'Savory Baking'

Directions

1. Make the biscuits: In a large bowl, whisk the flour, baking powder, and salt to combine. Add the butter and use your hands to break up the cubes, tossing until each one is well coated with flour.
2. Use your hands or a pastry cutter to cut the butter into the flour until the largest pieces are about the size of peas. Make a well in the center of the bowl and add the buttermilk. Mix—with your hands or a silicone spatula—until the dough comes together. It should come together easily, but the dough will look craggy, not smooth.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (and up to overnight).
4. On a lightly floured surface, pat out the dough to about ½-inch/1 cm thick. Brush away excess flour with a pastry brush, then fold the dough in quarters. (If desired, you can repeat this process a second time) Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
5. Pat the dough out on a lightly floured surface to an approximately 1-inch/2.5 cm thick rectangle (about 7x8-inch/18x20 cm). Use a bench scraper or a knife to cut the dough in half horizontally, then cut each half into 5 even pieces, for a total of 10 biscuits.
6. Transfer the biscuits to a parchment-lined baking sheet, leaving at least 2 inches/5 cm between each biscuit. Stagger the rows to give the biscuits more room on the baking sheet.
7. Refrigerate the biscuits while you heat the oven to 400°F/205°C with the rack in the center of the oven. When the oven is hot, egg wash the surface of the biscuits and bake until they have risen and are deeply golden brown, 25 to 30 minutes.
8. While the biscuits bake, make the gravy: Melt 2 tablespoons/28 grams of the butter in a large ovenproof pot or Dutch oven over medium heat. Add the sausage and cook until well browned, 4 to 5 minutes. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook 1 minute more. 
9. Increase the heat to high and stir in the broth, scraping any browned bits from the bottom of the pot. Cook until the broth is almost entirely evaporated. 
10. Reduce the heat to medium and add the remaining 3 tablespoons/42 grams butter. When melted, sprinkle the flour over the surface of the pot and cook, stirring constantly, 3 to 4 minutes. Stir in the milk and bring to a simmer, stirring frequently. Once the mixture simmers it should noticeably thicken.
11. Stir in the green chiles and season with salt and pepper. If using, stir in the chives and parsley just before serving.